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Just finished my first extended maceration on an RJS Amarone Classico. I am pretty excited to see how this one turns out. Added some tannin riche extra and am aging on medium plus French oak cubes. This one is taking a nap now until bottling.

Eclipse has a MAP. Once you add to cart, the price goes down significantly.

I did a carmenere last year. I used bm 4x4 as a change. I think rc 212 would also be a good option.

I purchase from Midwest Supplies; but only when they are running 20% off (which does happen quite frequently). With their free shipping, an En Premieur kit runs about $150

Got an email from label peelers that they are running BOGO on wine kits. It does seem that prices are inflated though.

Anyone have knowledge of doing extended maceration on dry skins? Same benefits? Just started the RJS Amarone Classico. Wondering if it’s worth the trouble.

If you want to try to salvage the f-pac I would suggest adding it to a pan on the stove with some water. See if you can liquify it and eliminate the crystals. Your other option as others have stated is to attempt to create your own f-pac from fresh or frozen fruit to mimic the style of the kit...

I ordered that kit, this change does indeed seem silly. I have never measured the pre-packaged sulfite amount...is it 1/4 tsp?

Made this last summer. Without looking at my notes I think I did this one by the book. I did a really cold ferment to preserve the fruit foreword flavors. Excluded the sorbate. Pretty sure I used the EC1118. It turned out great. You won’t be disappointed.

I have added raisins to an amarone without skins. I would proceed that route if you use a kit without skins. Just make sure they are just raisins without all the other added chemicals. Pretty sure the Sunmaid brand is fine.

If you are buying something high end with a grape skin pack I would make minimal adjustments. Maybe some additional tannin and some extra oak to age it on. I would also swap out the yeast for BM 4x4 for an amarone.

Never been disappointed in the En Premieur Winery Series by RJS.

RJS Cru International French Rosé. Perfect for summer. On sale at Midwest Supplies right now too.

You shouldn’t have to go to those lengths to purchase a HIGH end wine kit. Mosti needs to get with it.

I buy RJS now at Midwest Supplies (but only when they are running 20% off). Vinco is available from MoreWine but they aren’t as cost effective. MoreWine occasionally runs 10% off, which helps. I emailed Mosti the end of last year inquiring about buying a Meglioli. I had a rep contact me and...

Hydrometer check for sure...but, I usually look in the bucket. Is it fizzing? Is there a cap/foam? It’s pretty easy to tell if it’s going if you know what to look for.

I am in a cold climate. I can’t say I’ve had any issues with kits freezing or leaking in the winter. I try to be strategic about ordering though if I can time it for when I’ll be around for delivery. This becomes impossible with pre-orders though. Are your juice bags actually freezing solid?

I’ve always found the more fruit forward wines with less oak are ready to go much sooner than the fuller bodied “oak bombs”. I know you said Cabernet but you should maybe look into making a pinot noir or similar varietal. I drank a lower end VR Diablo Rojo right from bottling pretty much and...

I believe a gram is roughly 3/4 tsp so you might be a little light. I don’t get too concerned about mixing it up. I usually draw a small sample of wine with a thief and mix and then into the carboy it goes for another good mix.

0.2-0.4 grams per gallon